The Sauce
Podcast Description
For over 25 years, Sauce Magazine has been the go-to guide for St. Louis’ best culinary experiences. Now, The Sauce podcast is back with a new host and a renewed mission: to take listeners behind the scenes with the incredible people shaping the local hospitality industry – from chefs and restaurateurs to brewers, bartenders, bakers and beyond.Hosted by Sauce Magazine’s executive editor Lauren Healey, who has spent her career honing her writing, editing and photography skills at various media outlets in the Midwest, the show blends insider stories with inspiration on where to eat and drink right now. Since joining Sauce in 2018, Lauren’s passion for St. Louis’ culinary scene has only deepened, fueling her pride in calling the city home and her drive to help you discover your next great meal.
Podcast Insights
Content Themes
The podcast focuses on various aspects of the St. Louis culinary scene, including interviews with prominent chefs and restaurateurs, discussions on food culture, and tips for local dining. Episodes explore themes such as overcoming challenges in the hospitality industry and exploring the influences of heritage on culinary practices, with examples including conversations about restaurant management after natural disasters and personal anecdotes from local chefs.
For over 25 years, Sauce Magazine has been the go-to guide for St. Louis’ best culinary experiences. Now, The Sauce podcast is back with a new host and a renewed mission: to take listeners behind the scenes with the incredible people shaping the local hospitality industry – from chefs and restaurateurs to brewers, bartenders, bakers and beyond.
Hosted by Sauce Magazine’s executive editor Lauren Healey, who has spent her career honing her writing, editing and photography skills at various media outlets in the Midwest, the show blends insider stories with inspiration on where to eat and drink right now. Since joining Sauce in 2018, Lauren’s passion for St. Louis’ culinary scene has only deepened, fueling her pride in calling the city home and her drive to help you discover your next great meal.
On this episode of The Sauce Podcast, host Lauren sits down with Chef Chris Anderson, who now leads the culinary team at The Inns at St. Albans — a hidden-gem hotel, event venue, and vineyard destination about 45 minutes west of St. Louis. Chris walks us through the property, from the lodge, chateau, and cottages to the historic Head's Store, a general store reimagined with barbecue, dry-aged steaks, a full butcher case, farm-fresh eggs, and penny candy (that's no longer a penny).
Chris also shares his vision for the Old Barn Inn, the former Malmaison restaurant, which is being redeveloped into a fine dining destination slated for spring 2027. His focus: letting American cuisine shine — celebrating the melting pot of cultures that gave us barbecue, jambalaya, red beans and rice, and andouille, instead of defaulting to French or Spanish menus.
The conversation also covers Chris's path from his first job at Jersey Mike's to culinary school, a year at a two-Michelin-star restaurant in Lyon, France, and kitchens like Alinea, L2O, and Moto in Chicago — plus consulting work, time in New Orleans at Restaurant R'evolution, and how it all led him to rural Missouri. And yes, his oldest daughter will tell you she's the reason he went after Michelin.
Plus, Chris previews upcoming events like Tequila & Tacos at Head's Store and the sell-out Studio Hill Vineyard dinners, shares his early St. Louis barbecue favorites, and explains why he thinks St. Louis deserves a lot more national attention.
In this episode:
Inside The Inns at St. Albans and the revamped Head's Store
The vision for the Old Barn Inn and letting American cuisine shine
From Lyon and Chicago's Michelin kitchens to rural Missouri
Vineyard dinners, Tequila & Tacos, and what's coming in 2027
Over the hill and through the woods — to a Michelin-trained chef's kitchen. 🍷🌳
Thank you to our sponsors SWADE Dispensary and LHM.
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